Baked Eggs and Slow Cooked Greens Brunch

When I found this Turkish-Cypriot inspired recipe in my monthly browse of the myWaitrose magazine (free latte in hand), I thought it sounded pretty good but wasn’t necessarily feeling excited about it. I mean it sounds very healthy doesn’t it? And don’t get me wrong, I genuinely really enjoy healthy food but can equally acknowledge that when things are super healthy, taste is sometimes compromised. Trust me though, it really exceeded expectations and it’s something I’d definitely make again.

This is best enjoyed as a brunch dish because given that I’m really not a morning person, the words ‘slow cooked’ don’t appeal to me when I’ve got somewhere to be in a hurry. The whole thing should take around 40 minutes. My flatmate Tamara and I enjoyed this when feeling a bit fragile after a night out at the First Aid Box, a great new little experimental cocktail bar in Herne Hill which I would definitely recommend if you’re in South London. And oh my, did this hit the spot. It was surprisingly flavourful and it felt so nourishing on our poor bodies. This powerhouse of nutrients and protein would also be great if you had more productive ambitions of going for a run or to the gym. Despite the long cooking time, the actual prep time is really minimal so it’s pretty easy to make. This serves 2 and can be served with toast for that extra crunch if you fancy, although it’s pretty good just on it’s own.


  • oil of your choice
  • 1 onion, chopped
  • 2 cloves of garlic, finely chopped
  • 1 green chilli, finely sliced (deseeded, depending on your spice tolerance)
  • 250g kale (or use a mix of greens, like spinach and kale), roughly chopped
  • juice of 1 lemon
  • 4 eggs
  • 1 tbsp capers
  • 50g feta cheese, crumbled

What to do…

  1. Preheat the oven to 200ºC/ gas mark 6. Fry the onions, garlic and chilli with the oil in an ovenproof frying pan over a medium heat for around 7-8 minutes, or until golden.
  2. Add the kale with a splash of water, and lightly season. Cover and cook for around 5 minutes. Next, add the lemon juice. Cover again, stirring occasionally while you leave it to cook on a low heat for a further 15 minutes.
  3. Take of the lid and cook at a high heat for a further few minutes, until any remaining moisture has evaporated.
  4. Make 4 small wells in the greens, cracking one egg into each of these. Lightly season and cook on a medium heat for 1-2 minutes, or until the bottom of the eggs have started to cook. Next, put the pan in the oven and cook to your desired egg-runniness (1-5 minutes).
  5. Serve with the capers and feta cheese sprinkled over the top.
  6. Enjoy!

From myWaitrose magazine, January 2016 edition: ‘Dish of the month – Selin Kiazim’s baked eggs with slow-cooked greens’


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